The morning news. [volume] (Savannah, Ga.) 1887-1900, 1887-12-27
THE FAMOUS MARYLAND DELL
CACY.
How tho Luscious Terrapin is Caught
and Cooked.
From the baltimore Su,

ana Cooked.
From the Baltimore Sun.
Baltimore is the leading market in the
world for terrapin. The finest species are
probably found in Chester river, although
it requires a connoisseur Il considerable
ability TO discriminate between those caught
in Chester river and those taken from other
waters and marshes along the Chesapeake.
The implements for catching terrapn are
very simple. They ars often taken by
dragging in waters where they are hioer-
nating or tue terrapin hunter, armed WIN
d stick. on one end of which is hook,
will walk around the MARSHES, insert
ing it into holes made by nluskfats
and other animals, and If the stick comes
in contact with a terrapin. the hook ehu Is
inserted and his terrapinship is brought
forth. Several are often taken from one
bed They are in a state of lethargy when
caught in the winter season. In very colo
weather they will often freeze, and, though
heroically tested, thev show no sign or llte,
Ii submitted to warmth they viii most
likely die when in this condition, though II
placed in a vessel of cold water they Will
gradually thaw out.
Although Maryland has the reputation
for serving terrapin, it is not always thaG
one here can even purchase a plate OF real
while in other States it is next to impossi-
bic to purchase it prepared. The cost of
real terrapn---and the fact that sllderS,
cheaper species, can he easily worked IN
when preparing the dish--offers an induce
ment to caterers to mislead. But in the
many cities outside of Baltimore where the
palate of the oonnuisseur is less cul-
tiyated, an analysis of dish
of terrapin. which was billed on the menus
a,Nf. SfrI - xuottl1 HiQr
close a hash wherein the silver has sup
planted the diamoud-back, and veal and
chicken are thrown in for bulk, with eggs
manufactured for the purpose, the whole
favored with sherry wine and spices. 1t is
not surprising that the people who eat this
dish at diamond-back prices go off wonder
ing why people rave about terrapin
The true way of preparing terrapln Is
simplicity itself, and the requisites for en-
ioying the dish are first, purse that will
stand the expense, and secondly, an appre-
ciative palste. The fact that simplicity in
preparing terrapins is the best method was
proved some years ago at large chart
table fair given in this city. The widow OF
a politician from one of the lower counties
had charge of the lunch department, and
as she was well versed in the preparation of
delicacies, the lunch department waSa sue
cess, notably the terrapin, for which, from
the first to the close of the fair, there was
rush that nearly depleted the market, and
the terrapins alone Melted several thousand
dollars TO the fair, for more were eaten
during that month than ever before in the
same time.
AS the preparation was the secret of the
demand, it may prove of interest to give
the receipt 1t was as follows: After kill
ing the terrapin by cutting off his head and
allowing him to bleed, boil him until the
shell can be removed, then remove the liver
and carefully cut out the gall bladder,
which is imbedded therein; then pick the
terrapin into small pieces, reserving every
portion except the shells and gall bladder.
To this add a little salt and pepper, and, if
desirable, a small piece of butter.
No water need be added, as suffi-
Gent juices will have accumulated
during the picking operation. Then stew
over coal fire or chatting dish and serve in
hot plates, and if sherry or other wine is to
be drank during the feast, be careful not to
let any of it spill either into the chatting
dish or on the teI1apin when served. If
you are going to drink champagne, and not
sherry, then season the terrapln with sherry
or Madeira wine Just before the light of
your chafiDg dish is extinguished. Pre-
pared thus, you will have dish that will at
all times stand foremost in the list of deli
cacies.
Dealers. say that the supply of terrapin
has not deteriorated of late years in Mary
land waters, though but little has been done
in the direction of terrapin farming or
pounding. The cost of terrapin varies ac-
cording to the supply and the size and con-
dition. For the finest terrapin, under ordi-
nary conditions $50 TO $50 per dozen is paid,
though good terrapin can be purchased for
considerably less money.